California Lamb

Its mild flavor bursts to life with just a sprinkle of salt, pepper and garlic.
Or it fits today’s bold flavor food trends with a simple change of herbs, spices and marinades, making.

So easy to prepare and

Packed with important nutrients like high-quality protein and B vitamins, niacin, zinc and iron.

The Thrill of Lamb on the Grill

Lamb is a favorite meat and grilled around the world. From the

Mediterranean to the Middle East

Central Asia to Indonesia

Australia to New Zealand

Increasing interest in ethnic foods makes lamb a favorite grilling choice here, too.
Lamb's rich full-flavor stands up to the kiss of flame and the heat of fire, so the grill is its best friend.

For quick and easy meals, select cuts like chops, butterflied leg, and fillets or strips; grill over direct heat. Thicker cuts, such as whole legs and shoulders take more time, so sear and move to an area of indirect heat.

For a change of pace, try smoking whole legs or shoulder roasts. Flavor with a dry rub, or inject with a marinade, sear over high heat, add chips and take it slow and low, checking for doneness with a meat thermometer.

Tips for Cooking Lamb

Best flavor and texture results when lamb is cooked just to medium rare (145°F).

Use an instant read thermometer for best results.

Always remove from the heat 5 to 10 degrees below desired doneness. Wrap in foil and let rest for 10 to 20 minutes before slicing and serving.

Large cuts like butterflied leg of lamb feed a large crowd and the varying thickness provides a range of doneness to please the pickiest of diners.